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Maa Chane Di Dal

A rich, creamy and full of rustic flavors Maa Choley Di Dal, made with Spilt Black Gram, Split Chickpea lentils and Red Lentils. earn how to make Langar Wali Dal or Maa Choley/Chane Di Dal.
Prep Time10 mins
Cook Time20 mins
Lentils Soaking Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian, Punjabi
Keyword: Langar Wali Dal
Servings: 4 people
Author: Swati

Ingredients

  • 3/4 Cup Chana Dal/Split Chickpea Lentil
  • 1/2 Cup Chilka Urad/Split Black Gram Lentil
  • 5-6 no. Dhuli Masoor/Red Lentils
  • 2 Tsp Finely chopped Ginger
  • 1-2 no. Green Chilis as per spice level/optional
  • 5-6 no. Garlic Cloves
  • 1/2 +1/2 Tsp Red Chilli Powder as per spice level/optional
  • 1 Tsp Garam Masala use any other flavorless oil
  • 1/2 Tsp Turmeric Powder
  • 1 +1/4 Tsp Cumin Seeds 1/2 for Tadka or tempering
  • 1 no. Bay leaf optional
  • 1 no. Cinnamon Stick small piece
  • 1/4 Tsp Asafoetida/Hing optional
  • 1-2 Tbsp Desi Ghee

Instructions

  • Wash and soak the lentils for at least 15 minutes
  • In a pressure cooker, add lentils and water. Water should be around 2 inches above the level of lentils. Switch on the flame and keep it to medium.
  • When water the lentils starts to boil, collect the forth that gathers at the top and discard it.
  • Add bay leaf, cinnamon stick, turmeric and salt. Add 1Tsp of finely chopped ginger. Close the lid of the pressure cooker and cook lentils till 2 whistles. 
  • Meanwhile, finely chop onions, tomatoes, garlic and green chilies(if using).
  • In a pan, heat ghee/oil, add, asafoetida, cumin seeds, when the seeds start to crackle add chopped garlic and rest of the ginger. Saute till the garlic starts to turn brown.
  • Add finely chopped onions, and saute till it turns pink. 
  • Add chopped tomatoes and cook till tomatoes turn soft and mushy.
  • Add garam masala, red chilli powder, mix and cook masala for 2-3 minutes. Once done, keep aside to add to the cooked lentils/dal.
  • When the pressure in the cooker subsides, check whether lentils are cooked, add some water to adjust the consistency of lentils. Add the onion-tomato masala and mix well in lentils.
  • Switch on the flame and cook lentils for 2-3 minutes. You can add more water around 1/2 cup or as per your required consistency of lentils.
  • Before serving, you can temper dal. For that in a pan, add ghee/oil, add 1/4 Tsp of cumin seeds, 1 whole red chili, 1/4 Tsp of Red Chilli Powder and add this to the dal. This optional step, if don't want tadka, skip this.

Notes

  • For Gluten-free Lentils, skip adding Asafoetida
  • For no-onion no-garlic recipe, skip onions and garlic. This Dal tastes equally good without onion and garlic.
  • Add tempering just¬†before serving dal.